Monday, October 7, 2013

Gluten-Free, Grain-Free Blueberry Coffee Cake

Over the weekend we attended one of our yearly family reunions. Even in this day and age of constantly new technology, our families still get together for several different reunions every year. And as with any family holiday or event... you really go for the food. Yes?

I've been "paleo-ish" for about 7-8 weeks now, so I really wanted to make a few dishes that I could definitely eat and that would hopefully appeal to others as well. While we really need some fresh groceries, I did have a fairly well stocked pantry so I made a "paleo" blueberry coffee cake - the FIRST baked good I've made in the past few months and I also was able to find enough ingredients in the fridge to create an "anti-pasta" platter!

I have to admit I really enjoyed creating both dishes. There's just something lovely about creating foods from scratch and I really enjoyed baking the coffee cake, something I haven't done in ages.

The anti-pasta platter was fun to put together as well. It was incredibly easy and turned out very pretty by the time I was finished. My friend Pamela over at "Aseafish Out of Water" often creates dishes like this, so I was thinking of her when I put together that platter of meats, cheese, and olives.

The coffee cake is adapted from one I found on "Paleo on Main." I changed a few ingredients and added blueberries, simply because I had a bunch in the freezer. I LOVED how this coffee cake turned out. I don't know if it's because I haven't had baked goods in so long, or because I've reduced my sugar intake so much, but it tasted incredibly sweet, even though it was only sweetened with a small amount of honey and the natural sugars from the blueberries. Definitely a win!

Directions:
Preheat oven to 325 degrees. Grease an 8x8 baking dish with coconut oil or butter and set aside. In a large bowl whisk together almond flour, arrowroot starch, baking soda, sea salt, and ground cinnamon. Make a well in the center of the dry ingredients and add in the coconut milk, eggs, honey, and vanilla extract. Stir to combine into a thick batter. Fold in the blueberries. Pour into the greased baking dishes. Spread evenly throughout the pan. In a small bowl whisk together the coconut palm sugar, cinnamon, and pecans. Sprinkle over the casserole and dot the top of the casserole with butter or coconut oil if desired. Bake for 35-45 minutes until a toothpick or knife inserted in the middle of the cake comes out clean the crust is golden brown. Allow to cookREST/COOL for 15-20 minutes before slicing and serving.

7 comments:

This coffee cake sounds great! I love using maple syrup as a sweetener, too. Thanks for the mention, as well. If you can pull an antipasti platter like that from your fridge, it is either better stocked than you're letting on or you're super-talented. Or both.

I am sure going to make this, but want to mention that the last line should say "let the cake REST for 15 minutes", not let it cook lol, I knew what you meant but a young new cook might be puzzled. Love your site!!!!!!!!!

You'll be amazed at how much sweeter things taste when you cut your sugar (and artificial sweetener) intake way back. Most commercial sweet stuff is way too sweet for me, now. I enjoy my coffee and tea with no sweetener at all (never thought I would), extra dark chocolate is just about right for a little treat, and fruit is like yummy candy.

You are so talented Carrie. Maybe you can figure out how to eat paleo(ish) when you cannot eat coconut, nuts, and eggs. I want to be healthier and eat that way, but I am stymied. Just meat and vegies gets old really really fast.